The Use of Ultrasound Washing Process on Microbial Decontamination of Fruits and Vegetables

Yıl 2019, Cilt: 12 Sayı: 3, 1201 - 1216, 31.12.2019

Fatih Mehmet Yılmaz , Fulya Okuroğlu Ahmet Görgüç

https://doi.org/10.18185/erzifbed.571088

Öz

Microorganisms
contaminated during the growing, harvesting and later stages of fruit and
vegetables can sometimes cause serious health hazards. Therefore, various
decontamination applications have been developed for the industrial washing of
fruits and vegetables. Ultrasound technology, which is less harmful to foods in
terms of physicochemical, nutritional and sensory attributes, has been
evaluated and became a convenient technique in the decontamination of various
foods. It is recommended the use of ultrasound technology by researchers, due
to its non-harmful nature to the environment. It has been reported that
disinfectants used in washing processes show higher decontamination effects
when used in combination with ultrasound, therefore studies handle combined use
of ultrasound and washing agents. The ultrasound technology is still in
progress, and the researches about the use of ultrasound technology in the food
industry continue. Considering the literature results, it is seen that
ultrasound washing processes significantly reduce the initial microbial load of
fruits and vegetables. For this reason, the ultrasound technology is a
promising method especially in the decontamination of foodstuffs

Anahtar Kelimeler

Ultrasound, Fruit and vegetable washing, Decontamination, Food safety.

Ultrases Yıkama İşleminin Meyve ve Sebzelerin Mikrobiyal Dekontaminasyonunda Kullanımı

Öz

Meyve ve sebzelerin yetişme,
hasat ve sonrası aşamalarında bulaşan mikroorganizmalar bazen sağlık açısından
ciddi tehlikeler oluşturabilmektedir. Bu sebeple meyve ve sebzelerin
endüstriyel olarak yıkanmalarında çeşitli dekontaminasyon uygulamaları
geliştirilmiştir. Gıdaya fizikokimyasal, besinsel ve duyusal olarak daha az
zarar verdiği belirtilen ultrases teknolojisi çeşitli gıdaların yıkanmasında
denenmiş ve gıdaların dekontaminasyonunda kullanılabilir bir yöntem olduğu
anlaşılmıştır. Çevre açısından zararlı etki oluşturmaması nedeniyle ultrases
teknolojisi araştırmacılar tarafından tavsiye edilmektedir. Yıkama işlemlerinde
kullanılan dezenfektanların ultrases ile birlikte kullanıldığında daha yüksek
dekontaminasyon etki gösterdikleri bildirildiğinden ultrases teknolojisinin
yıkama ajanları ile bir arada kullanımı farklı araştırmalarda yer edinmektedir.
Halen gelişme aşamasında olan ultrases teknolojisinin gıda endüstrisinde
kullanımı ile ilgili bilimsel araştırmalar devam etmektedir. Literatür
sonuçları değerlendirildiğinde, ultrases ile yıkama işlemlerinin meyve ve
sebzelerin başlangıç mikrobiyal yükünü önemli oranda azalttığı görülmektedir.
Bu nedenle, ultrases teknolojisi özellikle gıda maddelerinin
dekontaminasyonunda gelecek vadeden bir yöntem olarak karşımıza çıkmaktadır.

Anahtar Kelimeler

Ultrases yıkama, Meyve ve sebze, Dekontaminasyon, Gıda güvenliği

Kaynakça

• Aday, M. S., Caner, C. 2014. “Individual and combined effects of ultrasound, ozone and chlorine dioxide on strawberry storage life”, LWT-Food Science and Technology, 57(1), 344-351.
• Alenyorege, E. A., Ma, H., Ayim, I., Aheto, J. H., Hong, C., Zhou, C. 2019. “Reduction of Listeria innocua in fresh-cut Chinese cabbage by a combined washing treatment of sweeping frequency ultrasound and sodium hypochlorite”, LWT, 101, 410-418.
• Bang, H. J., Park, S. Y., Kim, S. E., Rahaman, M. M. F., Ha, S. D. 2017. “Synergistic effects of combined ultrasound and peroxyacetic acid treatments against Cronobacter sakazakii biofilms on fresh cucumber”, LWT, 84, 91-98.
• Bilek, S. E., Turantaş, F. 2013. “Decontamination efficiency of high power ultrasound in the fruit and vegetable industry, a review”, International journal of food microbiology, 166(1), 155-162.
• Borea, L., Naddeo, V., Shalaby, M. S., Zarra, T., Belgiorno, V., Abdalla, H., Shaban, A. M. 2018. “Wastewater treatment by membrane ultrafiltration enhanced with ultrasound: Effect of membrane flux and ultrasonic frequency”, Ultrasonics, 83, 42-47.
• Bot, F., Calligaris, S., Cortella, G., Plazzotta, S., Nocera, F., Anese, M. 2018. “Study on high pressure homogenization and high power ultrasound effectiveness in inhibiting polyphenoloxidase activity in apple juice”, Journal of food engineering, 221, 70-76.
• Calva-Estrada, S. D. J., García, O., Mendoza, M. R., Jiménez, M. 2018. “Characterization of O/W emulsions of carotenes in blackberry juice performed by ultrasound and high-pressure homogenization”, Journal of Dispersion Science and Technology, 39(2), 181-189.
• Cao, X., Cai, C., Wang, Y., Zheng, X. 2018. “The inactivation kinetics of polyphenol oxidase and peroxidase in bayberry juice during thermal and ultrasound treatments”, Innovative food science & emerging technologies, 45, 169-178.
• Chemat, F., Rombaut, N., Sicaire, A. G., Meullemiestre, A., Fabiano-Tixier, A. S., Abert-Vian, M. 2017. “Ultrasound assisted extraction of food and natural products. Mechanisms, techniques, combinations, protocols and applications. A review”, Ultrasonics sonochemistry, 34, 540-560.
• da Silva Júnior, E. V., de Melo, L. L., de Medeiros, R. A. B., Barros, Z. M. P., Azoubel, P. M. 2018. “Influence of ultrasound and vacuum assisted drying on papaya quality parameters”, LWT, 97, 317-322.
• de São José, J. F. B., de Andrade, N. J., Ramos, A. M., Vanetti, M. C. D., Stringheta, P. C., Chaves, J. B. P. 2014. “Decontamination by ultrasound application in fresh fruits and vegetables”, Food Control, 45, 36-50.
• de São José, J. F. B., Vanetti, M. C. D. 2015. “Application of ultrasound and chemical sanitizers to watercress, parsley and strawberry: Microbiological and physicochemical quality”, LWT-Food Science and Technology, 63(2), 946-952.
• Dolatowski, Z. J., Stadnik, J., & Stasiak, D. 2007. “Applications of ultrasound in food technology”, Acta Sci. Pol. Technol. Aliment, 6(3), 89-99.
• do Rosário, D. K. A., da Silva Mutz, Y., Peixoto, J. M. C., Oliveira, S. B. S., de Carvalho, R. V., Carneiro, J. C. S., Bernardes, P. C. 2017. “Ultrasound improves chemical reduction of natural contaminant microbiota and Salmonella enterica subsp. enterica on strawberries”, International journal of food microbiology, 241, 23-29.
• dos Santos Sousa, L., Cabral, B. V., Madrona, G. S., Cardoso, V. L., Reis, M. H. M. 2016. “Purification of polyphenols from green tea leaves by ultrasound assisted ultrafiltration process”, Separation and Purification Technology, 168, 188-198.
• Duarte, A. L. A., do Rosário, D. K. A., Oliveira, S. B. S., de Souza, H. L. S., de Carvalho, R. V., Carneiro, J. C. S., Bernardes, P. C. 2018. “Ultrasound improves antimicrobial effect of sodium dichloroisocyanurate to reduce Salmonella Typhimurium on purple Cabbage”, International journal of food microbiology, 269, 12-18.
• Francisco, C. A. I., Araujo Naves, E. A., Ferreira, D. C., Rosário, D. K. A. D., Cunha, M. F., Bernardes, P. C. 2018. “Synergistic effect of sodium hypochlorite and ultrasound bath in the decontamination of fresh arugulas”, Journal of Food Safety, 38(1), e12391.
• Gil, M. I., Selma, M. V., López-Gálvez, F., Allende, A. 2009. “Fresh-cut product sanitation and wash water disinfection: problems and solutions”, International journal of food microbiology, 134(1-2), 37-45.
• Gao, S., Hemar, Y., Ashokkumar, M., Paturel, S., & Lewis, G. D. 2014. “Inactivation of bacteria and yeast using high-frequency ultrasound treatment”, Water research, 60, 93-104.
• Ghadimi, A. H., Kordestanian, N. 2017. “Survey on Approaches to Eliminate Harmful Microorganisms in Food Technology Based on Ultrasonic Waves”, Biosciences Biotechnology Research Asia, 14(1), 251.
• Hu, J., Ge, S., Huang, C., Cheung, P. C., Lin, L., Zhang, Y., Huang, X. 2018. “Tenderization effect of whelk meat using ultrasonic treatment”, Food Science & Nutrition, 6(7), 1848-1857.
• Huang, G., Chen, S., Dai, C., Sun, L., Sun, W., Tang, Y., Xiong, F., He, R., Ma, H., 2017. “Effects of ultrasound on microbial growth and enzyme activity”, Ultrasonics sonochemistry, 37, 144-149.
• Huang, K., Wrenn, S., Tikekar, R., Nitin, N. 2018. “Efficacy of decontamination and a reduced risk of cross-contamination during ultrasound-assisted washing of fresh produce”, Journal of Food Engineering, 224, 95-104.
• Huang, R., Chen, H. 2018. “Evaluation of inactivating Salmonella on iceberg lettuce shreds with washing process in combination with pulsed light, ultrasound and chlorine”, International journal of food microbiology, 285, 144-151.
• Jambrak, A. R., Šimunek, M., Evačić, S., Markov, K., Smoljanić, G., Frece, J. 2018. “Influence of high power ultrasound on selected moulds, yeasts and Alicyclobacillus acidoterrestris in apple, cranberry and blueberry juice and nectar”, Ultrasonics, 83, 3-17.
• Jayasooriya, S. D., Bhandari, B. R., Torley, P., D'arcy, B. R. 2004. “Effect of high power ultrasound waves on properties of meat: a review”, International Journal of Food Properties, 7(2), 301-319.
• Kang, J. H., Song, K. B. 2018a. “Combined effect of a positively charged cinnamon leaf oil emulsion and organic acid on the inactivation of Listeria monocytogenes inoculated on fresh-cut Treviso leaves”, Food microbiology, 76, 146-153.
• Kang, J. H., Song, K. B. 2018b. “Inhibitory effect of plant essential oil nanoemulsions against Listeria monocytogenes, Escherichia coli O157: H7, and Salmonella Typhimurium on red mustard leaves”, Innovative Food Science & Emerging Technologies, 45, 447-454.
• Kang, J. H., Park, S. J., Park, J. B., Song, K. B. 2019. “Surfactant type affects the washing effect of cinnamon leaf essential oil emulsion on kale leaves”, Food chemistry, 271, 122-128.
• Kaur, J., Karthikeyan, R., Pillai, S. D. 2015. “Effectiveness of ultrasound, UV-C, and photocatalysis on inactivation kinetics of Aeromonas hydrophila”, Journal of Environmental Science and Health, Part A, 50 (12), 1223-1229.
• Kiani, H., Zhang, Z., Sun, D. W. 2015. “Experimental analysis and modeling of ultrasound assisted freezing of potato spheres”, Ultrasonics sonochemistry, 26, 321-331.
• Knorr, D., Zenker, M., Heinz, V., Lee, D. U. 2004. “Applications and potential of ultrasonics in food processing”, Trends in Food Science & Technology, 15(5), 261-266.
• Kordová, T., Scholtz, V., Khun, J., Soušková, H., Hozák, P., Čeřovský, M. 2018. “Inactivation of Microbial Food Contamination of Plastic Cups Using Nonthermal Plasma and Hydrogen Peroxide”, Journal of Food Quality, 2018.
• Liao, J., Zheng, N., Qu, B. 2016. “An improved ultrasonic-assisted extraction method by optimizing the ultrasonic frequency for enhancing the extraction efficiency of lycopene from tomatoes”, Food analytical methods, 9(8), 2288-2298.
• Ma, W., Xie, F., Zhang, S., Wang, H., Hu, M., Sun, Y., Li, Y. 2018. “Characterizing the Structural and Functional Properties of Soybean Protein Extracted from Full-Fat Soybean Flakes after Low-Temperature Dry Extrusion”, Molecules, 23(12), 3265.
• Mikš-Krajnik, M., Feng, L. X. J., Bang, W. S., Yuk, H. G. 2017. “Inactivation of Listeria monocytogenes and natural microbiota on raw salmon fillets using acidic electrolyzed water, ultraviolet light or/and ultrasounds”, Food Control, 74, 54-60.
• Millan-Sango, D., Sammut, E., Van Impe, J. F., Valdramidis, V. P. 2017. “Decontamination of alfalfa and mung bean sprouts by ultrasound and aqueous chlorine dioxide”, LWT-Food Science and Technology, 78, 90-96.
• Mohod, A. V., Gogate, P. R. 2018. “Improved crystallization of ammonium sulphate using ultrasound assisted approach with comparison with the conventional approach”, Ultrasonics sonochemistry, 41, 310-318.
• Mothibe, K. J., Zhang, M., Nsor-atindana, J., Wang, Y. C. 2011. “Use of ultrasound pretreatment in drying of fruits: drying rates, quality attributes, and shelf life extension”, Drying Technology, 29(14), 1611-1621.
• Ngnitcho, P. F. K., Tango, C. N., Khan, I., Daliri, E. B. M., Chellian, R., Oh, D. H. 2018. “The applicability of Weibull model for the kinetics inactivation of Listeria monocytogenes and Escherichia coli O157: H7 on soybean sprouts submitted to chemical sanitizers in combination with ultrasound at mild temperatures”, LWT, 91, 573-579.
• Ojha, K. S., Mason, T. J., O’Donnell, C. P., Kerry, J. P., Tiwari, B. K. 2017. “Ultrasound technology for food fermentation applications”, Ultrasonics sonochemistry, 34, 410-417.
• Önür, İ., Misra, N. N., Barba, F. J., Putnik, P., Lorenzo, J. M., Gökmen, V., Alpas, H. 2018. “Effects of ultrasound and high pressure on physicochemical properties and HMF formation in Turkish honey types”, Journal of Food Engineering, 219, 129-136.
• Park, J. B., Kang, J. H., Song, K. B. 2018. “Combined treatment of cinnamon bark oil emulsion washing and ultraviolet-C irradiation improves microbial safety of fresh-cut red chard”, LWT, 93, 109-115.
• Park, S. Y., Mizan, M. F. R., Ha, S. D. 2016. “Inactivation of Cronobacter sakazakii in head lettuce by using a combination of ultrasound and sodium hypochlorite”, Food control, 60, 582-587.
• Piyasena, P., Mohareb, E., McKellar, R. C. 2003. “Inactivation of microbes using ultrasound: a review”, International journal of food microbiology, 87(3), 207-216.
• Rahimpour, S., Dinani, S. T. 2018. “Lycopene extraction from tomato processing waste using ultrasound and cell-wall degrading enzymes”, Journal of Food Measurement and Characterization, 12(4), 2394-2403.
• Ribes, S., Fuentes, A., Talens, P., Barat, J. M. 2017. “Application of cinnamon bark emulsions to protect strawberry jam from fungi”, LWT-Food Science and Technology, 78, 265-272.
• Rojas, M. L., Trevilin, J. H., dos Santos Funcia, E., Gut, J. A. W., Augusto, P. E. D. 2017. “Using ultrasound technology for the inactivation and thermal sensitization of peroxidase in green coconut water”, Ultrasonics sonochemistry, 36, 173-181.
• Rosario, D. K., Duarte, A. L. A., Madalao, M., Libardi, M. C., Teixeira, L. J., Conte-Junior, C. A., Bernardes, P. C. 2018. “Ultrasound Improves Antimicrobial Effect of Sodium Hypochlorite and Instrumental Texture on Fresh-Cut Yellow Melon”, Journal of Food Quality, 2018.
• Sagong, H. G., Lee, S. Y., Chang, P. S., Heu, S., Ryu, S., Choi, Y. J., Kang, D. H. 2011. “Combined effect of ultrasound and organic acids to reduce Escherichia coli O157: H7, Salmonella Typhimurium, and Listeria monocytogenes on organic fresh lettuce”, International journal of food microbiology, 145(1), 287-292. São José, J. F. B., Vanetti, M. C. D. 2012. “Effect of ultrasound and commercial sanitizers in removing natural contaminants and Salmonella enterica Typhimurium on cherry tomatoes”, Food Control, 24(1-2), 95-99.
• Sayın, L., Tamer, C. E. 2014. “Yüksek Hidrostatik Basınç ve Ultrasonun Gıda Koruma Yöntemi Olarak Kullanımı”, Uludağ Üniversitesi Ziraat Fakültesi Dergisi, 28(1), 83-93.
• Shankar, H., Pagel, P. S. 2011. “Potential Adverse Ultrasound-related Biological EffectsA Critical Review”, Anesthesiology: The Journal of the American Society of Anesthesiologists, 115(5), 1109-1124.
• Sheng, L., Wang, Y., Chen, J., Zou, J., Wang, Q., Ma, M. 2018. “Influence of high-intensity ultrasound on foaming and structural properties of egg white”, Food Research International, 108, 604-610.
• Silveira, L. O., do Rosário, D. K. A., Giori, A. C. G., Oliveira, S. B. S., da Silva Mutz, Y., Marques, C. S., Bernardes, P. C. 2018. “Combination of peracetic acid and ultrasound reduces Salmonella Typhimurium on fresh lettuce (Lactuca sativa L. var. crispa)”, Journal of food science and technology, 1-6.
• Sulaiman, A., Soo, M. J., Farid, M., Silva, F. V. 2015. “Thermosonication for polyphenoloxidase inactivation in fruits: Modeling the ultrasound and thermal kinetics in pear, apple and strawberry purees at different temperatures”, Journal of Food Engineering, 165, 133-140.
• Torley, P. J., Bhandari, B. R. (2007). “In Handbook of Food Preservation”, (P.J. Torley and Bhesh R. Bhandari), CRC Press, Boca Raton, London, New York., 713-741.
• Ulusoy, K., Karakaya, M., 2011. “Gıda endüstrisinde ultrasonik ses dalgalarının kullanımı”, GIDA, 36(2), 113-120.
• Wiktor, A., Gondek, E., Jakubczyk, E., Dadan, M., Nowacka, M., Rybak, K., Witrowa-Rajchert, D. 2018. “Acoustic and mechanical properties of carrot tissue treated by pulsed electric field, ultrasound and combination of both”, Journal of food engineering, 238, 12-21.
• Woo, J. (2002). “A short history of the development of ultrasound in obstetrics and gynecology”, History of Ultrasound in Obstetrics and Gynecology, Part 1, http://www. ob-ultrasound. net/history1. html, Son erişim tarihi: 14.05.2019
• Zhou, B., Feng, H., Luo, Y. 2009. “Ultrasound enhanced sanitizer efficacy in reduction of Escherichia coli O157: H7 population on spinach leaves”, Journal of food science, 74(6), M308-M313.